GB 16798-1997
Replaced
DB5111/T 55-2024
Active
Sichuan ProvinceLocal standards
DB5111/T 55-2024 DB5111/T 55-2024 JiZhou Cai LinJiang ShanShi Production Process Specification
DB5111/T 55-2024 DB5111/T 55-2024 JiZhou Cai LinJiang ShanShi Production Process Specification
Basic Information
Standard Code:
DB5111/T 55-2024
Standard Type:
Local standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Food processing and products
ICS Name:
Food processing
Publish Date:
2024-12-26
Implement Date:
2025-02-01
Publisher:
乐山市市场监督管理局
Technical Committee:
乐山市商务局
Scope
本文件规定了临江鳝丝在配方及食材选用、制作工艺、质量、食品安全及服务的要求。 本文件适用于临江鳝丝的制作。
Development Information
Drafting Units:
四川旅游学院川菜发展与饮食文化研究院、乐山市嘉州美食文化研究院、四川省川菜标准化技术委员会、乐山市临江鳝丝协会、苏稽永生酒楼、罗院子临江鳝丝、乐山市知行旅游职业高中学校。
Drafting Persons:
杜莉、陈祖明、陈丽兰、祝志高、罗加丽、何魁中、季雨、黄永生、罗剑锋、方燕君、邓建平、唐文、谢成龙、庞杰文、刘军、赵文鹏、张媛、冯明会
Related Standards
GB 16565-2003
Active
GB 16565-2003 Hygienic standard for fried food
GB 17400-2003
Replaced
GB 17400-2003 Hygienic standard for instant noodle
GB 17401-2003
Replaced
GB 17401-2003 Hygienic standard for puffed food
GB 19295-2003
Replaced
GB 19295-2003 Hygienic standard for quick-frozen and pre-packed food made of wheat flour and rice
GB 2714-2003
Replaced